Strawberry Tarts
Simple is best. A strawberry tart is a classic British staple in the pastry category. This recipe recreates the original, wherever you are.
Ingredients
- ½ recipe pie pastry (see NOTES for recipe- the full amount will make about 48 tarts)
- 24 large strawberries hulled, washed, and dried (preferably all relatively similar in size)
- 8 oz cream whipped
- ½ tub Marie's Strawberry glaze (no corn syrup in this glaze)
Instructions
- Roll out the pastry to about ⅛" thick and cut a little larger than the mold or tin you will use.
- Gently press the pastry into the mold.
- Continue until the tarts are made, then prick the bottom of each base with fork tines. This will prevent bubbles and raised pastry from ruining the tartlets.
- Bake at 375℉/ 190℃ for 10 to 12 minutes or until slightly golden brown.
- These can be kept in a tin for a week, and filled just prior to serving.
- To make strawberry tarts, fill the base with the whipped cream, then place a strawberry (or strawberries, depending on the size of the base and berries.)
- Next, coat the strawberries with glaze.
- Serve immediately or keep in fridge until ready to serve.
Notes
- Recipe for Quick and Easy Pie Pastry
- Note: 1 recipe yields 48 tartlet crusts, you only need half of this recipe for 24.
Nutrition
Serving: 1 tartlet | Calories: 66kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 13mg | Potassium: 50mg | Fiber: 1g | Sugar: 4g | Vitamin A: 142IU | Vitamin C: 16mg | Calcium: 11mg | Iron: 0.1mg
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